Directions:
Preheat oven to 350ºF
Tear or chop kale leaves into bite-sized pieces (keep in mind that they'll shrink a little in the oven) and discard the center rib of the stalk.
Combine kale, vinegar, olive oil and 1/8 tsp coarse salt in a mixing bowl.
Gently toss and massage each kale leaf until it is well coated in the liquid mixture.
On a parchment lined baking sheet (or two if needed), distribute the kale leaves in a single layer, not overlapping, so they will each crisp up evenly.
Sprinkle with remaining 1/8 tsp coarse salt.
Bake for 8-11 minutes or until leaves are rigid and crispy.
EnJOY!